Spicy shrimp tacos are even better on toasted corn tortillas! Add your own toppings and finish it off with a fiery sour cream.
Make the spicy sour cream and get your choice of toppings ready to go.
Preheat a large nonstick frying pan over medium heat until a drop of water sizzles away when dropped in the pan.
Place the corn tortillas directly on the rack in a cold oven. Turn it on and set it to 400 F.
Put the raw shrimp in a bowl with the olive oil. Sprinkle on the chili powder. Toss to coat the shrimp evenly.
Put the shrimp in a single layer in the hot pan. Cook until firm and no longer translucent, about 2 or 3 minutes.
Remove the corn tortillas from the oven. They should be hot and slightly stiffened, but not crunchy. Distribute the shrimp on the tortillas and top with your preferred toppings. Serve immediately.